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Fatty acid hydroperoxide lyase of green bell pepper: cloning in Yarrowia lipolytica and biogenesis of volatile aldehydes

Gérald Bourel 1 Jean-Marc Nicaud 2, 3 Bethuel Nthangeni 2, 4 Patricia Santiago-Gomez 1 Jean-Marc Belin 1 Florence Husson 1
1 Microbiologie
2 MGM - Microbiologie et Génétique Moléculaire
3 CNRS - Centre National de la Recherche Scientifique
4 Department of Microbial, Biochemical and Food Biotechnology
Abstract : Fatty acid hydroperoxide lyase (HPO lyase) is a cytochrome P450 acting on fatty acid hydroperoxides in many organisms. The expression of green bell pepper HPO lyase in the yeast Yarrowia lipolytica is described for the first time. HPO lyase activity from yeast extract and whole yeast cells is measured and aldehydes production from yeast extract and whole yeast cells is compared. 1200 U/L reaction medium were obtained after 96 h of culture on olive oil rich medium. The quantity of C6-aldehydes produced is the highest (350 mg/L reaction medium) when hydroperoxides are added directly in the culture medium supplemented with olive oil.
Mots-clés : BIOCONVERSION EXPRESSION SUBSTRATE
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https://hal.inrae.fr/hal-02677217
Déposant : Migration Prodinra <>
Soumis le : dimanche 31 mai 2020 - 19:08:14
Dernière modification le : vendredi 12 juin 2020 - 10:43:26

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INRAE | UNIV-BOURGOGNE | INRA | AGROPARISTECH | CNRS

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Gérald Bourel, Jean-Marc Nicaud, Bethuel Nthangeni, Patricia Santiago-Gomez, Jean-Marc Belin, et al.. Fatty acid hydroperoxide lyase of green bell pepper: cloning in Yarrowia lipolytica and biogenesis of volatile aldehydes. Enzyme and Microbial Technology, Elsevier, 2004, 35 (4), pp.293-299. ⟨10.1016/j.enzmictec.2003.12.014⟩. ⟨hal-02677217⟩

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